chemistry

Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Coo…

Books on reddit

This website is based on analysis of 4 years worth of comments from Reddit.com. It amounts to over two billion unique lines in database.

Extracted comments are analyzed, and script selects amazon book links that were mentioned most. Books are defautly grouped by subreddit and a year. Most popular books are selected depending on number of upvotes and number of mentions during a period.

The website is sustained via referrals from Amazon book links.

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